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Shinsen Tsukuba-shū
are offerings of foods given up to Shinto shrines or ''kamidana'' in Japan. The annual festivals carried out at different times of the year originated from Shinto rituals and festivals. As part of the ritual, locals would offer up food that had received a special blessing to welcome the ''kami'' ("gods" or "spirits"). Food offered up could range from their staple of rice to seafood, food foraged from the mountains, seasonal foods, local specialties, or food connected to the enshrined kami. At the end of the ritual, the offered food is eaten together to gain a sense of unity with the kami, and to gain their blessing and protection. The rite is known as ''naorai.'' Process Preparation There are shrines that have buildings dedicated to preparing ''shinsen,'' but for the shrines that do not, they separate their shrine office from the outside using a ''shimenawa'', and then priests or ''ujiko,'' someone who worships an ''ujigami,'' who have purified themselves by abstaining from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shinto Shinsen
, also called Shintoism, is a religion originating in Japan. Classified as an East Asian religions, East Asian religion by Religious studies, scholars of religion, it is often regarded by its practitioners as Japan's indigenous religion and as a nature religion. Scholars sometimes call its practitioners ''Shintoists'', although adherents rarely use that term themselves. With no central authority in control of Shinto, there is much diversity of belief and practice evident among practitioners. A polytheism, polytheistic and animism, animistic religion, Shinto revolves around supernatural entities called the (神). The are believed to inhabit all things, including forces of nature and prominent landscape locations. The are worshipped at household shrines, family shrines, and Shinto shrine, ''jinja'' public shrines. The latter are staffed by priests, known as , who oversee offerings of food and drink to the specific enshrined at that location. This is done to cultivate harmony ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kagami Mochi
is a traditional Japanese New Year decoration. It usually consists of two round mochi (rice cakes),Kagami mochi FAQ from Tokyo Gas dictionary. Various Japanese dictionaries, including the , testify that the kagami mochi has two layers of mochi. Three or more layers is not mentioned. the smaller placed atop the larger, and a (a Japanese |
Brine
Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water. In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature). Brine forms naturally due to evaporation of ground saline water but it is also generated in the mining of sodium chloride. Brine is used for food processing and cooking (pickling and brining), for de-icing of roads and other structures, and in a number of technological processes. It is also a by-product of many industrial processes, such as desalination, so it requires wastewater treatment for proper disposal or further utilization (fresh water recovery). In nature Brines are produced in multiple ways in nature. Modification of seawater via evaporation results in the concentration of salts in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayu Sweetfish
The ayu sweetfish (''Plecoglossus altivelis''), or sweetfish, is a species of fish. It is the only species in the genus ''Plecoglossus'' and family (biology), family Plecoglossidae. It is a relative of the Smelt (fish), smelts and other fish in the order Osmeriformes. Native to East Asia, it is distributed in the northwestern Pacific Ocean along the coast of Hokkaidō in Japan southward to the Korean Peninsula, China, Hong Kong and northern Vietnam. It is amphidromous, moving between coastal marine waters and freshwater lakes and rivers. A few landlocked populations also exist in lakes in Japan such as Lake Biwa, Biwa. Original wild populations in Taiwan became extinct in 1968 due to pollution and present extant populations were reintroduced from Japan in the 1990s. The name "sweetfish" was inspired by the sweetness of its flesh. In reference to its typical one-year lifespan, it is also written as ("year-fish"). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bonito
Bonitos are a tribe of medium-sized, ray-finned, predatory fish in the family Scombridae, which it shares with the mackerel, tuna, and Spanish mackerel tribes, and also the butterfly kingfish. Also called the tribe Sardini, it consists of eight species across four genera; three of those four genera are monotypic, having a single species each. Bonitos closely resemble the skipjack tuna, which is often called a bonito, especially in Japanese contexts. Etymology The fish's name comes from the Portuguese and Spanish ''bonito'' (no evidence has been found for the origin of the name), identical to the adjective meaning "pretty", but the noun referring to the fish seems to come from the low and medieval Latin form ''boniton'', a word with a strange structure and an obscure origin, related to the word ''byza'', a possible borrowing from the Greek βῦζα, "owl".''Oxford English Dictionary'', 3rd edition, 2018''s.v.''/ref> Species * Genus '' Sarda'' ( Cuvier, 1832) ** Austra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Engishiki
The is a Japanese book of laws and customs. The major part of the writing was completed in 927. Nussbaum, Louis-Frédéric. (2005)"''Engi-shiki''"in ''Japan Encyclopedia'', p. 178. History Emperor Daigo ordered the compilation of the ''Engishiki'' in 905. Although previous attempts at codification are known to have taken place, neither the ''Konin'' nor the ''Jogan Gishiki'' survive, making the Engishiki important for early Japanese historical and religious studies. Fujiwara no Tokihira began the task, but work stalled when he died four years later in 909. His brother Fujiwara no Tadahira continued the work in 912 eventually completing it in 927. While the ''Engishiki'' was presented to the throne in 927, it was not used as a basis for enacting policy until 967. Possible reasons for this delay in application include a need for it to be revised, the fact that it was simply a record of already existing systems, and also that some of those systems functioned in name only. Co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omiki
' is an offering of sake or other alcoholic drinks offered to Kami, gods in Japanese Shinto. Sake is often consumed as part of Shinto purification rituals. People drink ''omiki'' with gods to communicate with them and to solicit rich harvests the following year. Etymology The word ''omiki'' is spelled using the three characters . The first is an honorific prefix. The second character refers to ''kami'', a kind of spirit or deity in Japanese spirituality. This is normally read as ''kami'', but in certain compounds it is read as ''mi'', as we also see in the derivation of the word . The third character is read as ''sake'' when used alone, but in certain compounds of ancient derivation it is read as ''ki''. The compound ''omiki'' is very old and dates back to Old Japanese.DaijirinDaijisenKokugo Dai Jiten There is a word in the of 712, spelled using this same kanji , connected to the word in reference to the effects of sake. Overview Sake is an essential part of Shinsen, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sake
Sake, , or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars that ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes. The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. The alcohol content differs between sake, wine, and beer; while most beer contains 3–9% ABV, wine generally contains 9–16% ABV, and undiluted sake contains 18–20% ABV (although this is often lowered to abou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi
A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is made up of polysaccharides, Clofibrate, lipids, protein, and water. Mochi has a varied structure of amylopectin gel, starch grains, and air bubbles. In terms of starch content, the rice used for mochi is very low in amylose and has a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , which is made with rice flour instead of pounded rice grains. History Red rice was the original variant used in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukanomitama
Ukanomitama (宇迦之御魂神 – Mighty Soul of Sustenance - ''Kojiki'') (倉稲魂命 - ''Nihongi'') is a ''kami'' in classical Japanese mythology, associated with food and agriculture, often identified with Inari, the deity of rice. Name and mythology The ''Kojiki'' identifies Ukanomitama (宇迦之御魂神 ''Ukanomitama-no-Kami'') as the child of Susanoo by his second wife Kamu-Ōichihime (神大市比売), who was a daughter of Ōyamatsumi (大山津見神), the god of mountains. This text portrays Ukanomitama as the younger sibling of the harvest deity Ōtoshi-no-Kami.Chamberlain (1882)Section XX.—The August Ancestors of the Deity-Master-Of-The-Great Land. A variant account recorded in the ''Nihon Shoki'' meanwhile portrays Ukanomitama (here referred to as 倉稲魂命 ''Ukanomitama-no-Mikoto'') as an offspring of Izanagi and Izanami who was born when the two became hungry. The deity's name is understood as being derived from ''uka no mitama'', "august spirit (''mita ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
